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BONOPHOOL BANERJEE

BASIC SAUCES

A good sauce is that which makes excellent food still better. To make it, or as it is often a work of art, let us say,
create it, calls for precision and knowledge gained from experience exercised with patience and disciplined
attention. A keen sense of smell, a delicate sense of taste, a light, strong hand for the blending all must contribute
to the perfect sauce.

DEFINITION : Sauces are liquid or semi-liquid mixtures which are added to meat, poultry, fish,
vegetables and desserts to give moisture or richness, to garnish or to otherwise enhance the appearance and in
some cases the nutritional value, but more importantly to better the flavor. The principal purpose of a sauce then is
to add or enhance the flavor of food.

CLASSIFICATION OF SAUCE

SAUCE

MINOR
LEADING SAUCE
SAUCE OTHER
SAUCE

EMULSIFIED
THICKENED
HARD
HOT BUTTER
BUTTER
SAUCE
SAUCE

VELOUTE
ESPAGNOLE
HOLLANDAISE MAYONNAISE
(hot) (cold)

BECHAMEL

Long ago Grimaude de la Royere, philosopher and gastronome, wrote, "The sauce is to culinary art what grammar
is to language". Let us coin a phrase today and say - "What poetry is to prose, the sauce is to food".
The functionof the Sauce in Culinary work

• Sometimes sauces are used to add a contrast in taste to another food. Apple sauce with fresh roast pork
serves the same purpose. Broadly speaking any condiment or mixture of food, which serves to contrast
with or compliment another food, can be termed a sauce. In this broad sense a peanut butter and jelly
mixture would be a sauce to a piece of bread if they were served together.

• Some sauces are used to add sharpness or tanginess to a bland food. A remoulade sauce served with
shrimp is an example of a piquant sauce.

• Sauces may add to the appearance of food, sometimes as a coating which is poured or brushed over the
food to give a pleasing appearance to an otherwise uninteresting item. the chaud-froid sauce made with a
cream or mayonnaise and gelatin is used to coat various food items.

• Sauces such as barbeque sauce are used to modify the original flavor of a food, blending the sauce flavor
with the flavor of the food.

• Some sauces are used to disguise or mask the original flavor of the food. As the French use the work
`mask' in regard to sauces, masking a food with a jelly or sauce is to completely cover it physically hiding
its appearance. Masking does not change the true flavor of the food.

• Sauces should never be used to change the flavor of a food material, only to enhance or to compliment the
flavor of the food.
• Salad dressings such as French dressing and mayonnaise could also in this sense be considered sauces.
However, sauces are usually considered those mixtures served with meats, entrees, desserts and other
major foods as a compliment or contrast to their flavor.

General faults in sauce production

1. Lumpiness : This may be caused by the following ……


• Roux is too dry when liquid is added.
• Adding liquid too quickly and not stirring continuously.
• Incorrect temperature of roux and liquid.One should be hot and other should be cold.
• Formation of the skin when the sauce comes in contact with air and becomes dry.This can be
prevented by putting a film of melted butter on the surface of the sauce or by using a greased
paper.
• By allowing sauce to congeal on the the sides of the cooking vessel which later could be stirred
into sauce.
2. Poor gloss : This is caused by in sufficient cooking of the sauce or using a sauce which has not been
passed ,tammied or liquidized. High gloss is achieved by preparing the sauce correctly and aidded by
the addition of butter just prior to service,called ‘mounting with butter’ or ‘monter au beurre’
3. Incorrect consistency : This is the result of in correct formula balance.Over and under cooking is
ultimately lead to a incorrect conistency.
4. Greasiness : Too much fat in roux or failure to skim off surface grease as it rises.The use of greasy
stock may cause this fault.
5. Poor colour : Incorrect cooking of the roux in the early stage ,usining dirty cooking vessel or utensils
may cause poor colour.
6. Raw starch flavour : This causes due to the insufficient cooking of starch.Starch needs to reach to
boiling point and simmered it for a further period to avoid for a raw starch flavour.
7. Bitterness : This is caused by over browning or burning of the roux.

White Sauce : Bechamel Sauce.


White sauce or Bechamel sauce is more versatile for its nutral base.It is used to bind soufflés, croquettes ,
soups,egg dishes and gratins and to coat many foods.The texture should be smooth and rich and the consistency of
double cream.The taste should be milky with no hint of raw flavour.
A plain Bechamel Sauce is made with flour .butter and milk in ratio of 1:1:20.Its flavoured with a clove studed
onion(cloute /pique) which is infused in milk before making the sauce. Sometimes a amount of finely chopped
onion,which is sweated in butter added to milk before adding the roux.

For thickening soup or sauce use only 15 grms. Of butter ,15 grms of flour with 225ml of milk and for a very thick
Bechamel sauce ,use only 25 grms of butter ,25 grms of flour with 225 ml of milk.

Thickening milk with a white roux and simmering it with aromatics makes this white
sauce. It should be creamy, smooth and lustrous.

BLOND SAUCE : VELOUTE SAUCE

1. A Veloute sauce is often made from the liquid used in cooking the main ingredient , such as that used in
poaching fish and chicken or for veal , as in a Blanquette.Additional liquid is added to the blond roux at
the beginning to make a very thin sauce.Simmering for 15 minutes to 1 hour thickens the sauce and
intensifies the the flavour.The long slow process of cooking gives it a velvety texture and consistency-----
hence the name Veloute or Velvety.Stir the sauce frequently to prevent scorching and skim from time to
time. Add seasonings and finish with egg yolk and cream liaison.

BASIC BROWN SAUCE (SPANISH ORIGIN) : ESPAGNOLE

The most famous brown sauce ,Espagnole , is made with a rich brown stock and a gently cooked brown
roux.Although rich sauce is robust , yet fine and well flavoured.It is time consuming and requires skills.A
brown roux is tricky to make without scorching or separating.The sauce is intensified by adding fine original
Spanish ham and tomato puree , which add to the glossy brown colour.Although it can be served by itself.It is
also the base of many rich,dark French French sauce as ‘Demi glaze’,Sauce Robert and sauce Madira.

Now a days many chefs use a last moment thickner like arrowroot or potato starch,which produces a lighter
sauce.

HOW TO MAKE ?

Mix 11/4kg of brown roux into 20 liters of brown stock,add mirepoix and tomato puree and then cook for 3-4
hours until it reduces by three.quarters,strain and use.

WHAT IS DEMI-GLAZE?

Cook equal quantities of espagnole and brown stock until reduce by half,finished with a little fortified wine
,skim and strain.

EMULSIFIED SAUCE

An emulsion is a colloidal dispersion of tiny droplets of one liquid suspended in another to form a
homogeneous mixture.

The emulsified sauce includes ingredients most often egg or egg yolk and a fat such as butter or oil which
normally do not form a stable suspension of mixture.By vigorous beating or shaking,the ingredients can be
emulsified to form a smooth sauce in stable suspension.The most important emulsified sauce are Hollandaise,a
warm sauce and Mauonnaise a cold sauce.Bearnaise is made in the same way as Hollandaise,but is flavoured
with a reduction of viniger,shallots and tarragon which gives its characteristic sweet tangy flavour.Quality of
all these sauces depend on using the best egg and butter or oil.Emulsified sauce is famous for being difficult
because they separate or curdle so easily.
CLARIFYING BUTTER.

Clarified butter is a way of separating the milky fat solids ( whey)from the pure butter fat.Once clarified it can
be served as a simple sauce,used for frying or to help to stabilize sauce like Hollandaise and Bearnaise.

Put the butter in a small pan and melt over a low heat; do not allow the butter to boil.
Remove the pan the heat and tilt the pan slightlyUsing a flat spoon .skim off anyn foam from the surface.Pour
into a small bowl.leaving the milky solids behind.Cool ,if recipe directs.

HOLLANDAISE SAUCE : HOT EMULSIFIED SAUCE

Hollandaise and its variations are opaque, but the sauce should have a luster and
not appear oily. They should have a smooth texture. A grainy texture indicates over
cooking of the egg yolks. It should have light consistency and at times almost
appears frothy.

1 table spoon of cold water,few milled pepper corn


Pinch of cayenne
Pinch of salt to season
2 egg yolks
5 ml Viniger / lemon juice
120 ml of clarified butter.

How to make?
1. Prepare a reduction of with vinegar / lemon juice and pepper corns in a pan,reduce to half.Swill the pan
with cold water and allow to cool.
2. Place egg yolk and strained reduction into a mixing bowl and whisk to a ribbon stage over a bain marie.
3. Gradually whisk in the melted butter until the reduction is formed.
4. Add salt,caynne and lime juice.

Points to be remembered

Faults :
1. Scrambled appearance of sauce due to coagulation ,shrinking and hardening of egg protein at around 55 0C
(1580F) ,so care must be taken to :
a. ensure that egg yolk do not become too hot when whisking to ribbon stage over the double boiler.
b. Prevent the melted butter over heating before adding to the egg yolk.
c. Prevent the sauce from over heating prior to service.
2. Curdled sauce which may be the the result of the following reasons :
a. insufficient agitation during mixing
b. too much mechanical agitation which breaks down the the protective layer of emulsifying agent.
c. Adding melted butter too quickly to the egg mixture.
d. Using in correct formula.
e. Using egg yolks which lack sufficient emulsifying agent e.g. stale egg yolks.

To over come the above mentioned points,care must be taken to :


a. ensure that the melted butter is not added too quickly to the to the egg yolks.
b. Whisking briskly when adding the melted butter.
c. Prepare sauce just before the service.
d. Ensure fresh eggs are used.

Rectifications :
a. place a small amount of boiling water into a clean bowl.Gradually whisk the curdled mixture on
to the water.
b. Place fresh egg yolks into a clean bowl.Gradually whisk in the curdled mixture on to the yolk
,whisk gently over a bain-marie.

MAYONNAISE SAUCE : COLD EMULSIFICATION

This delicious sauce is used in salads,sandwiches and as apart of other sauces.It can be varied by using different
oils,herbs and other flavourings.Mayonnaise can also be made in a blender,food processer or with an electric
mixer.Make sauce that all the ingredients are in room temperature.If making by hand,set the bowl on a towel to
stop it sliding around.

Remember, mayonnaise is made with raw egg yolk which can harbour ‘Salmonella’ bacteria. Pregnant women,
children and the elderly should avoid under cooked or raw eggs.

MAYONNAISE SAUCE

This is a cold, emulsified sauce, used extensively in the Garde Manger.

Egg yolks 2
Oil (Olive oil,vegetable oil
Or half of each) 360 ml
Salt
Pepper
Mustard (Dijon)
Sugar
White vinegar /Lemon juice 15 ml

· Bring all the ingredients to room temp.


· Combine the yolks and seasoning and beat a little.
· Add the oil very slowly and keep beating till and emulsion is formed.
· Add the vinegar/lime juice and check seasoning.

Points to remembered

Faults :

Unstable emulsion caused due to …..

A .When the ingredients have been at too low a temperature,thus preventing the emulsifying agents from coating
the oil successfully.
B .By using stale egg yolks which consequently provide insufficient agent.
C. By inadequate whisking when adding oil to the egg yolks,thus preventing even distribution of oil into egg.
D. By adding oil too quickly in the initial stages of preparations,thus prevent a thorough mixing of yolks and oil
resulting in the sauce separations.
E. By using incorrect formula balance.

How to correct a curdled Mayonnaise Sauce?

Mix the unstable emulsion on to a fresh egg yolk or on to a few drops of boiling water.Use a clean bowl and
proceed as for making Mayonnaise.
HARD BUTTER SAUCE : BEURRE COMPOSE

This preparations are used to accompany a variety of grilled meat or fish dishes.Also it adds interest and flavour to
various products .They are easily prepared in advance and stored refrigerated in readiness for use.

Cream butter until soft,combine with flavourings and seasonings to taste.Roll in dampened grease proof paper to
cylindrical shape,approximately 2 ½ cm wide.Store refrigerated but not frozen.

It may be utilized in the following way…


1. add to sauce to enhance flavour.
2. in the preparation of a culinary product e.g. snails in garlic butter.
3. place on a hot food for service e.g. grilled steak.
4. place in a sauce boat of iced water to keep the butter solid in hot atmosphere.

HOT BUTTER SAUCE : BEURRE CHAUD

Hot butter sauces are often used with vegetables, fish, meat offals and poultry dishes. They can be served to
complete a dish or as an accompaniment e.g. Poisson Meuniere,beurre meuniere to complete;beurre fondue to
accompany asparagus etc.

OTHER SAUCES : NONDERIVATIVE SAUCES AND GRAVIES

Except the above mentioned sauces there are many sauces which are prepared independently.They are as
follows……..
• Jus lie --------- Thickened gravy.
• Sauce Kari------- Curry sauce.
• Sauce Portugaise------ Sauce Portuguese.
• Sauce Brigade------- Orange flavoured sauce.
• Sauce Homard------- Lobster sauce.
• Sauce Bologonaise------ Sauvory meat sauce.
• Sauce Pommes------- Apple sauce.
• Sauce Pain----------- Bread sauce.
• Sauce Menthe------- Mint sauce.

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